Wash asparagus and trim the ends. If stems are tough, remove the outer layer with a vegetable peeler. Drop asparagus into boiling water and cook approximately 8 minutes or until desired texture is reached; drain. Measure mustard into a bowl. Whisk in vinegar, sugar, salt, pepper, and parsley. Whisk in olive oil until mixture is blended. Pour over cooked asparagus. Serve warm.
Calories: 56 calories, Carbohydrates: 3 g, Protein: 1 g, Fat: 5 g, Saturated Fat: <1 g, Sodium: 121 mg, Fiber: 1 g
Exchanges per serving: 1 vegetable, 1 fat.
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This recipe was developed by Angie Sharp, a Diabetes Nutrition Specialist at the International Diabetes Center in Minneapolis, Minnesota.